I don’t know what made me buy a package of kielbasa. It’s not something I cook or eat. But there it was in my fridge, waiting to be used. Since my hubby would be the one eating it, I decided to get his opinion on which internet recipe sounded the best. He picked this one, and it’s a winner. It’s so good, in fact, that when I took a bite to taste-test it, I went back for more. It’s so good that I’m going to buy more kielbasa and make it again.
The Honey Mustard Dipping Sauce was adapted from Aaron McCargo, Jr., and it’s the perfect accompaniment to this dish.
|Grandpa’s Sauerkraut and Kielbasa with Honey Mustard Dipping Sauce, adapted |
Sources: Food.com and Food Network
Rating: 10 out of 10
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3 Tbsp. butter, cut into 6 pieces
1 medium onion, diced
2 garlic cloves, minced or grated on a microplane grater
1/2 tsp. fresh thyme leaves
3/4 tsp. finely chopped fresh sage, or 1/4 tsp. dried sage
1/4 tsp. black pepper
3 medium potatoes, peeled and diced (Yukon Gold are recommended)
1 (16-oz.) bag refrigerated sauerkraut, including juices
1 lb. beef kielbasa, cut into 1/2” pieces (I used Hillshire Farms)
Heat oven to 225F. Put cold butter in a large, heavy oven-proof skillet. Add onion and cook on medium-low heat about 10 minutes, or till onions are transparent. Add garlic and sauté 2 more minutes. Add thyme, sage, black pepper, potatoes, sauerkraut with juices and kielbasa. Cook on medium-high till heated through. Cover loosely with foil and bake for 3 hours. Yield: 3-4 servings Serve with mustard sauce, recipe below.
Honey Mustard Dipping Sauce:
2 Tbsp. yellow mustard
1/4 cup honey Dijon mustard
1/4 tsp. cayenne
1-1/2 tsp. hot horseradish
pinch of kosher salt
pinch of black pepper
Whisk all ingredients in a small bowl till well combined.